Recipe: Cherry Cheesecake Ice Cream Dairy-Free

By Starlene on Sunday, July 15th, 2012

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First off, let's be clear that GAPS allows fermented or aged dairy products. I went off dairy (including butter!) for six weeks when I did Introduction for the first time and when I've tried to re-introduce, it kicked up some respiratory symptoms for me with which I was unwilling to live, so I've decided to stay off of dairy (although I seem to tolerate butter and ghee okay). If you are doing GAPS, I'm sure it would work out great if you substituted the coconut cream [affiliate link] and creamed cashews with equal parts of yogurt made from cream, or kefir made from cream. I used Natural Value Coconut Milk, it has no illegal GAPS additives (like guar gum) and the cans are not BPA-free now BPA-Free! Yay! I love this product.

I was very pleased that this ice cream was not rock hard after freezing for 24 hours. I was still able to use an ice cream scoop to remove a serving. I believe that is due to the high fat content from using the coconut cream.

If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes.

Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.

Place the egg yolks, 1/2 cup honey [affiliate link] and 6 tablespoons freshly squeezed lime juice into a small saucepan. Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.

Remove from heat. Place in the freezer and stir every ten minutes until chilled.

Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great. Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet [affiliate link] I took the cup off and shook it, then blended for 30 seconds, several times. If the mixture is extremely thick, add 1 or 2 tablespoons of coconut water or just plain water if you are using cream yogurt or kefired cream.

When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries. Add in the vanilla and stir. Add in the cashew cream and cherry mixture and stir.

Place in the ice cream maker and stir until thickened.

My husband said this was delicious, but he wished it had either chocolate or graham crackers in it. Matthew loved it and was happy with one 1/2 cup serving. It has a tart taste to it, and is not super sweet. It tastes like cheesecake filling to me.

I hope you enjoy it, too! I would love to know if you get a chance to try it, please let me know.

1-1/4 cup cream of coconut milk, harvested from 2 cans full fat coconut milk - (you are harvesting the cream that rises to the top of canned coconut)

1 teaspoon vanilla

Instructions

Refrigerate the coconut milk overnight so that the cream can solidify and is cold when you make the ice cream.

Soak 1 cup of raw cashews with ½ teaspoon sea salt overnight.

Drain the liquid from the cashews and place in the refrigerator while preparing the other ingredients.

Pit 32 cherries and cut them in half. My favorite device is the

Progressive International GPC-5000 Cherry-It Multiple Cherry Pitter.

Place the egg yolks, ½ cup honey and 6 tablespoons freshly squeezed lime juice into a small saucepan.

Stirring constantly, heat until simmering and cook until the temperature rises to exactly 170°F.

Remove from heat. Place in the freezer and stir every ten minutes until chilled.

Remove the soaked cashews from the refrigerator and place in a powerful blender with 8 of the cherries. I used my Magic Bullet which worked great.

Blend the mixture until the cashews are completely smooth. If using a regular blender you may need to stop and stir, and with the Magic Bullet I took the cup off and shook it, then blended for 30 seconds, several times.

When the lime and egg mixture is completely chilled, pour into a bowl and add the coconut cream and the remaining cherries.

Add in the vanilla and stir.

Add in the cashew cream and cherry mixture and stir.

Place in the ice cream maker and stir until thickened.

Notes

If you have an ice cream maker like mine, the Donvier Chillfast 1 Quart Ice Cream Maker, make sure the insert is in the freezer for at least 7 hours prior to making ice cream. I like to keep the insert in the freezer at all times so that I can make ice cream if the urge strikes.
If you can have dairy products, feel free to substitute the coconut milk cream and cashews with yogurt made from cream or kefired cream.

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Oooh! Oh I think I remember reading that in Nourishing Traditions, right? I actually soaked these about 12 hours and they were okay, but thank you for the warning. I will change that in the recipe, just so that no one ends up with slimy/moldy cashews. That would be ick! ~Starlene

Must I heat the egg yolks? What is the reason for heating to 170 degrees? Can I just warm everything up so the honey melts? I prefer not to cook the yolks from my pastured hens to maintain the enzymes. Will the recipe still turn out? I make chocolate ice cream with raw yolks- Also, does soaking the cashews eliminate the phytic acid? Thanks so much in advance for answering my quesions.

Hi Pamela, the purpose for heating the egg yolks is you are making an egg custard. Raw egg yolks will not thicken up and that is what you need for the ice cream base. If you only warm until the honey melts, you will not have a thick creamy base. You could try it and see how it turns out. Soaking the cashews does help with the phytic acid. Sorry I didn’t respond sooner, but I hope you get a chance to try the ice cream. It’s very yummy! 🙂 Best, Starlene